Download Food Safety Works Newsletter - Winter 2009

A Food Safety Newsletter for Food Service
Food Safety Works
Winter 2009
A publication of Colorado State University Larimer County Extension
and Larimer County Department of Health and Environment
Welcome to Food Safety Works Newsletter
Welcome to the first issue of the Food Safety Works
newsletter! The newsletter is a joint project of CSU
Extension’s Larimer County Office and Larimer
County Department of Health and Environment in an
effort to enhance food safety efforts in Larimer County.
The quarterly newsletter for food service workers will
contain articles on current issues in food safety, emerging pathogens, preventing foodborne illness, regulation
updates and local food safety news. We hope you will
find the newsletter informative and interesting.
The Larimer County Food Safety Team
Food Safety Specialists
Nicole Aguilar, SE Ft. Collins
Jim Devore, Program Supervisor
KT Gallagher, Berthoud & SW Loveland
Sydney Gindler, N. Fort Collins, Wellington, Poudre
Canyon, Red Feather
Gena Hurd, Program Support
Chris Manly, Estes Park
Paul Rees, Central Fort Collins
Katie Sall, N. Loveland and S. Fort Collins
Lea Schneider, E. Loveland
Jenni Sorrentino, W. Fort Collins
Food Safety Works Class Educators
Nora Garza
Edie McSherry
Cut Tomatoes added to
Potentially Hazardous Foods (PHF) List
Cut tomatoes have been added to
the list of potentially hazardous
foods (PHF) requiring temperature control. Why tomatoes? In a
word, Salmonella.
Salmonella has been related to
several outbreaks caused by the
consumption of raw fruits and
vegetables that may have been contaminated prior to
harvest. Tomatoes are considered a potential vehicle of
salmonellosis and have been identified as the cause of
multistate outbreaks. Different types of tomatoes, including beefsteak, Roma and grape tomatoes, have been
associated with foodborne illness.
To prevent foodborne illness, it is important to follow
safe handling recommendations. Food handlers should
be aware of the need to hold cut tomatoes at 41°F or
below at all times. Whole uncut tomatoes may be held
at room temperatures until they are cut and then must
be cooled to 41°F within 4 hours.
Safe Food News, Spring 2008
Inside this issue:
Food Safety Works Newsletter—Welcome
1
The Larimer County Food Safety Team
1
Cut Tomatoes Added to PHF List
1
Noroviruses: Leading Cause of Foodborne Illness
2
Food Program Summary & Top Violations in 2008
3
Food Safety Works Class Schedule
3
Thumbs Up!
4
Page 2
F o o d S a f e t y W o r ks N ew s l e t t e r
Winter 2009
NOROVIRUSES:
NOROVIRUSES:
LEADING CAUSE OF FOODBORNE ILLNESS
COMO CAUSA PRINCIPAL DE ENFERMEDAD
TRANSMITADA POR LOS ALIMENTOS
What are Noroviruses?
Noroviruses are members of a group of viruses called
caliciviruses also known previously as “Norwalk-like
viruses”. Infection with norovirus affects the stomach
and intestines, causing an illness called gastroenteritis,
or “stomach flu.” This “stomach flu” is not related to
the flu (or influenza), which is a respiratory illness
caused by influenza virus. Noroviruses may be responsible for as many as half of all food-related illness.
In many of these illnesses, it was a sick food worker
who caused the outbreak. As a
foodborne pathogen, viruses
behave quite differently from
bacteria or parasites. Viruses
can’t grow outside of a
person’s body or in food.
¿Qué son los Norovirus?
Los Norovirus son miembros de un grupo de virus llamados calicivirus también conocidos previamente como “virus tipo-Norwalk”.
La infección con norovirus afecta al estómago y a los intestinos,
causando una enfermedad llamada gastroenteritis, o “gripe estomacal.” Esta “gripe estomacal” no se relaciona con la gripe (o el resfriado común), que es una enfermedad respiratoria causada por el
virus de la influenza. Los Norovirus pueden ser los causantes de
hasta el cincuenta por ciento de todas las enfermedades relacionadas con los alimentos. En muchos de estos padecimientos, fue un
trabajador de la industria de la comida que estaba enfermo el que
causó el brote. Al ser patógenos transmitidos por los alimentos,
los virus se comportan de diferente manera que las bacterias o los
parásitos. Los virus no pueden crecer fuera del cuerpo de una persona o en el alimento.
¿Cuáles son los síntomas?
What are the symptoms?
Norovirus symptoms include nausea, vomiting, diarrhea and some stomach cramping. Some people experience a low-grade fever, chills, headache, muscle aches,
and tiredness. Symptoms usually begin 24 to 48 hrs
after the virus has been ingested and lasts 24 to 60 hrs.
For the very young, the elderly, and persons with weak
immune systems, norovirus illness can lead to dehydration requiring medical attention.
Entre los síntomas del norovirus se incluyen náusea, vómito, diarrea y algunos retorcijones en el estómago. Algunas personas experimentan algo de fiebre, escalofríos, dolor de cabeza, dolores
musculares, y cansancio. Los síntomas generalmente aparecen en
un lapso de 24 a 48 horas después de ingerir el virus y duran de 24
a 60 horas. Para los menores, los ancianos, y las personas con los
sistemas inmunológicos débiles, la enfermedad del norovirus puede causar deshidratación, la cual requiere atención médica.
How do people become infected?
Noroviruses are highly contagious - as few as 10 to 100
viral particles may be enough to make you sick. Noroviruses are found primarily in the stool or vomit of infected people.
Norovirus outbreaks can take place
anywhere - restaurants, cruise ships, nursing homes,
hospitals, schools, summer camps, and family dinners.
In the last three years, 70% of the foodborne outbreaks
identified by Larimer County Department of Health and
Environment have been caused by norovirus.
Los norovirus son altamente contagiosos - pueden ser suficientes
tan solo de 10 a 100 partículas virales para infectarse. Los norovirus se encuentran sobre todo en las heces fecales o el vómito de
la gente infectada. Los brotes de norovirus pueden ocurrir dondequiera – desde los restaurantes, los barcos de cruceros, los asilos,
los hospitales, las escuelas, y los campamentos de verano, hasta
los restaurantes familiares. En los pasados tres años, el 70% de los
brotes de enfermedades producidas por los alimentos, identificados por el Departamento de Salud y Medio Ambiente del Condado de Larimer, han sido causados por el norovirus.
Why is norovirus infection important for food
handlers?
People working with food who are sick with norovirus
are a particular risk to others, because they handle the
food and drink many other people will consume. Since
the virus is so small, a sick food handler can easily –
without meaning to – contaminate the food he or she is
handling. Many of those eating the contaminated food
may become ill, causing an outbreak.
¿Cómo se infecta la gente?
¿Por qué la infección del norovirus es importante
para los trabajadores de la industria alimenticia?
La gente que trabaja con los alimentos, que está enferma con el
norovirus, presenta un riesgo particular para otras personas, porque
están manipulando los alimentos y bebidas que muchas otras gentes consumirán. Puesto que el virus es tan pequeño, un empleado
enfermo puede - sin quererlo- contaminar la comida que él o ella
está manejando. Muchos de los que consumirán el alimento contaminado se podrán enfermar, causando un brote de infecciones
transmitidas por estos alimentos.
Winter 2009
F o o d S a f e t y W o r ks N ew s l e t t e r
Page 3
Food Program Summary and
Top 5 Violations in 2008
Food workers with gastro-intestinal illness
should stay home from work until 2- 3 days
after they are free of diarrhea and
vomiting.
For those returning to work after being
sick, consider assigning non food-related
duties such as working the cash register.
Enforce strict hand washing rules after
workers use the bathroom and before
handling food.
Use a hand barrier such as clean, single-use
plastic gloves to handle ready-to-eat food.
Use a chlorine based sanitizer on food
contact surfaces. Many quat sanitizers
are ineffective in killing the virus that
causes norovirus.
Thoroughly wash raw fruits and
vegetables.
Surfaces contaminated with vomit or stool
should be cleaned up quickly then
disinfected with a bleach solution mixed
at 1 cup bleach per gallon of water.
Immediately remove and launder or
discard contaminated mop heads and
cloths to prevent cross contamination.
Los trabajadores de la industria
alimenticia enfermos con gastroenteritis deberán permanecer en
casa y no presentarse al trabajo
hasta 2- 3 días después de no tener
diarrea ni vómito.
Haga cumplir estrictamente
el reglamento del lavado de
manos después de que los
trabajadores usen el
sanitario y antes de
manipular la comida.
In 2008, 1,569 food establishments operated in Larimer
County and 105 new establishments opened. The Health Department conducted 3,091 inspections, including 171 investigations into complaints and reports of foodborne illness. Two
confirmed outbreaks, affecting about 100 people were identified. Enforcement actions totaled 259, including 15 closures
due to imminent health hazards. Of the 8,451 violations
cited by the Health Department in 2008, 3,898 (46%) were
critical item violations. These are violations, which left uncorrected, would be most likely to cause an illness.
The following were the five most frequently cited critical
item violations in restaurants in Larimer County in last year:
1. Foods not held at safe temperatures (62%).
2. Hand washing sinks not accessible or not stocked with
soap and towels (26%).
3. Workers not washing hands or observed with poor hygienic practices (25%).
4. Equipment and utensils not sanitized during warewashing (22%).
5. Chemicals not stored away from food and utensils
(12%).
A proactive food safety management system and a knowledgeable, well trained staff can reduce the occurrence of critical item violations. Food Safety Works food handler training
courses can provide the basic skills that anyone who works
in a food establishment needs to know. For more information about training or to set up a private training contact:
Edie McSherry,
at (970) 498-6008
or
go
to
www.larimer.org/ext Food safety inspection results can
be viewed at the Health Department’s website at:
http://www.larimer.org/health/ehs/food.asp
Fort Collins
Larimer County Extension
1525 Blue Spruce Drive
Monday, April 6
Monday, May 4
Loveland
Chilson Ctr., 700 E. 4th St.
Monday March 9
Monday, April 13 (Spanish)
Cost: $25 per person
Red Feather Lakes
Call for location.
Tuesday, April 28
Pre-registration is required:
Call 498-6008
F o o d S a f e t y W o r ks N ew s l e t t e r
Thumbs UP!
To the following full service, fast food, schools and catering facilities who made food safety a priority! The establishments below
received a routine health inspection between October 1, 2008 and
December 31, 2008. All received an EXCELLENT rating! At
time of their inspection these establishments had no deep critical
violations such as improper cooling or reheating, lack of hand
washing, cross contamination, they made sure workers did not
come to work sick, and practiced proper glove use to cover cuts
and burns and to prevent bare hand contact with ready to eat foods.
Antique Café., Loveland
29TH St. Wing Shack, Loveland
Bacon Elementary School, Fort Collins
Bisetti’s Ristorante, Fort Collins
Breakfast Club, Fort Collins
Cache la Poudre Jr. High, Laporte
CB Potts/Bighorn Brewing, Fort Collins
Chipotle Mexican Grill, Harmony Rd., Fort Collins
Chipotle Mexican Grill, Fall River Dr., Loveland
Culvers, Johnstown
Fort Collins Country Club
Fun for All, Loveland
Hampton Inn, Stone Creek Circle, Loveland
Hunan, Fort Collins
Inglenook, Loveland
Jay’s Bistro, Fort Collins
KFC/Taco Bell, Fox Trail Rd., Loveland
Kruse Elementary School, Fort Collins
Las Salsitas Mexican Grill, Fort Collins
Loveland High School
Lucille’s, Fort Collins
Main St. Catering at Immanuel Lutheran, Loveland
Mary Blair Elementary School, Loveland
Match Ups, Fort Collins
McDonald’s Foxtrail Dr., Loveland
McDonald’s, W. Elizabeth, Fort Collins
Monroe Elementary, Loveland
Monties Canadian Grille, Fort Collins
Mountain Café, Fort Collins
Winter 2009
Mountain View High School, Loveland
Nick-N-Willy’s Pizza, Loveland
Night Shotz, Loveland
Olive Street Bakery, Fort Collins
Panda Express, Loveland
Pizza Hut, S. Shields, Fort Collins
Pizza Street, Loveland
Putnam Elementary School, Fort Collins
Qdoba, E. Harmony Rd., Fort Collins
Ravencrest Chalet, Estes Park
Ristorante Damosso, Loveland
Romano’s Macaroni Grill, Fort Collins
Rustic Oven, N. College, Fort Collins
Smashburger, Fort Collins
Sonic Drive-In, Timberline Rd., Fort Collins
St. John’s Catholic School, Loveland
St. Joseph School, Fort Collins
Sunset Jazz Club/Event, Fort Collins
Taco Del Mar, W. Elizabeth, Fort Collins
Tastebuds, Fort Collins
Truscott Elementary School, Loveland
View Restaurant, Estes Park
Village Inn Restaurant, E. Harmony Rd., Fort Collins
Wendy’s, Eagle Dr., Loveland
Wendy’s, S. College, Fort Collins
Yum Yum Restaurant, Fort Collins
Yung’s Recipes, N. College, Fort Collins
Contact us:
CSU Larimer County Extension Office
1525 Blue Spruce Drive, Fort Collins, CO 80524
Phone: (970) 498-6008 Fax: (970) 498-6025
www.larimer.org/ext
Larimer County Department of Health and Environment
1525 Blue Spruce Drive, Fort Collins, CO 80524
Phone: (970) 498-6776 Fax: (970) 498-6772
www.co.larimer.co.us/food
Food Safety Works Newsletter
CSU Larimer County Extension
1525 Blue Spruce Drive
Fort Collins, CO 80524
Page 4
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